Cinnamon Rolls  Cinnamon Rolls 10986 cinnamon rolls

Cinnamon Rolls

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The authentic model of this recipe frail lard, margarine, and dried milk powder. We replaced them with staunch butter and milk, which increases the rich flavor and fluffy texture of these sticky breakfast treats.

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Total Time:
2 hrs 30 minutes
  • 1/2 c. milk
  • 2 tbsp. milk
  • 1 package energetic dry yeast
  • 3 c. all-cause flour
  • 1/4 c. granulated sugar
  • 1 tsp. kosher salt
  • 1/4 c. unsalted butter
  • 1/4 c. unsalted butter
  • 1 tbsp. unsalted butter
  • vegetable oil
  • 1/4 c. packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1 c. confectioners’ sugar
  • 1 tsp. pure vanilla extract


    1. Step 1In a tiny saucepan, warmth 1/2 cup milk and 1/2 cup water on medium-low warmth until warmth but now not sizzling to touch.
    2. Step 2In the period in-between, in a substantial bowl, crawl together the yeast, 1 cup flour, and 2 tablespoons granulated sugar. Dash within the warmth milk mixture. Quilt and situation apart until thick and foamy, about quarter-hour.
    3. Step 3Combine within the salt and 1/4 cup melted butter. Gradually mix within the closing 2 cups flour. Quilt and let upward thrust until doubled in dimension, about 1 hour.
    4. Step 4In the period in-between, evenly coat a 9- by 13-plug pan with oil. Line the pan with parchment, leaving a 3-plug overhang on the 2 prolonged facets; coat the parchment. In a tiny bowl, mix the brown sugar, cinnamon, and the closing 2 tablespoons granulated sugar.
    5. Step 5Punch down the dough. Flip out onto a floured floor and knead until it comes together. Roll correct into a 9- by 12-plug rectangle. Spread with the 1/4 cup softened butter and sprinkle with the cinnamon-sugar mixture. Starting from the prolonged facet, roll the dough correct into a first price log, pinching the seam to seal.
    6. Step 6Mosey a prolonged half of unflavored dental floss below the log of dough about 1 plug from the halt. Retaining the thread taut, settle the ends and fallacious to lower off half of dough. Repeat to lower twelve 1-plug-thick rolls. Switch the rolls lower-facet up to the ready pan, spacing them equally. Quilt and let upward thrust until the rolls are touching, about 20 minutes.
    7. Step 7In the period in-between, warmth the oven to 375 degrees F. Bake the rolls until puffed and evenly golden brown, 25 to 27 minutes.
    8. Step 8At some point soon of the closing 5 minutes of cooking, in a tiny saucepan, crawl together the confectioners’ sugar, vanilla, closing 2 tablespoons milk, and closing 1 tablespoon butter and cook over low warmth until tender, 2 minutes. Drizzle over the cinnamon rolls.

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Dana Gallagher; Food styling by Vivian Lui; Prop styling by Erin Swift

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